Roasted Cauliflower Salad with Lemon Tahini Vinaigrette (Edit recipe)

This Roasted Cauliflower Salad is here for all of your nutrient needs and cravings for a bowl full delicious veggies! Roasted cauliflower mixes perfectly with chopped kale, raisins, pine nuts, red onion, and then topped with a delicious lemon tahini vinaigrette. Paleo, Vegan, GF, Keto, and Whole30 friendly!

10 minutes

25 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	384
Fat:	27 g
Carbohydrates:	24 g
Protein:	10 g
Cholesterol:	0 g
Sodium:	372 mg
Fiber:	6 g
Sugars:	9 g
Calculated per serving.

by Amy Rains

View original recipe

Serves: 6

Ingredients

For the Salad

1 head Cauliflower
3 Tbsp Avocado Oil, or olive oil
2 Tbsp Lemon Juice
Salt and Pepper
6 cups Kale, finely chopped
.5 Red Onion, medium
.5 cup Pine Nuts, toasted
.333 cup Raisins

For the Lemon Tahini Vinaigrette

.25 cup Avocado Oil, or olive oil
.25 cup Lemon Juice
2 Tbsp Tahini, (see notes)
1 Tbsp Red Wine Vinegar
1 Tbsp Dijon Mustard
pinch Sea Salt

Shop

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 425 degrees. Chop the cauliflower head into florets. In a large bowl, toss the cauliflower with 2 tbsp oil and 1 tbsp lemon juice. Sprinkle some salt and pepper on the cauliflower.
Spread the cauliflower on a large baking sheet, flat side down if possible. Transfer to the oven and roast for 13 minutes, then flip over the cauliflower. Roast another 12-13 minutes. Remove once the cauliflower looks nice and crispy.
Meanwhile, make the salad. Place the kale inside a large salad bowl. Place 1 tbsp of oil and 1 tbsp of lemon juice on top of the kale. Gently "massage" or rub the kale leaves with the oil and lemon mixture. This helps to soften up the kale and makes it easier to eat! Now toss in the red onion, raisins, and pine nuts.
Make the dressing by combining all of the dressing ingredients in a jar or container with a lid: oil, lemon juice, tahini, red wine vinegar, dijon mustard, and sea salt. Shake vigorously until smooth and combined. It may require 1-2 tbsp of water to thin out.
Add the cauliflower into the salad. Pour the dressing on top and toss until combined. Serve immediately!